AL PHENIC Restaurant Libanais

A tasting menu featuring 10 varieties of Lebanese mezzés. Ideal for discovering the diversity of cuisine for two. Includes cold and hot dishes to share.

A feast of 12 different mezzés designed for three people. Offers a wide range of Lebanese flavors, from fresh salads to hot bites.

Large assortment of 14 mezzés for four guests. A complete Lebanese table experience with a generous variety of appetizers.

Special chef's menu for two, offering 12 refined mezzés. A wider selection for gourmets wishing to explore more specialties.

Prestige selection of 14 mezzés for three people. Combines classics and Al Phenic house specialties.

The largest assortment offered, with 16 dishes for four people. A true Lebanese banquet covering the full range of flavors.

A platter composed exclusively of vegetarian specialties. Includes eggplant dips, tabbouleh, fresh cheese, and crispy falafel. A complete and healthy meat-free meal.

A varied platter to introduce Lebanese classics. It combines cold dips like hommos and hot bites like kebbeh (meat and bulgur balls).

The restaurant's signature platter combining freshness and warm flavors. Includes stuffed grape leaves and Lebanese sausages (makanek). Rich and diverse.

Main dish composed of grilled and spiced minced meat skewers. Served with the essential tabbouleh and hommos to accompany the meat.

Tender chicken skewers marinated in lemon and garlic. Accompanied by eggplant caviar (moutabal) and salad. A light and fragrant grilled dish.

Grilled lamb leg skewers with a pronounced flavor. Served with fresh tabbouleh and moussakaa (eggplant with tomato). Flavorful and tender.

The quintessential Lebanese salad, very rich in fresh parsley and mint. Crushed wheat adds texture, seasoned sharply with lemon and olive oil. Fresh and tangy.

Colorful peasant salad with crunchy vegetables and fried bread. The dressing contains sumac (tangy spice) and pomegranate molasses. Mix of crunchy and fresh textures.

A refreshing salad highlighting cherry tomatoes and red onion. Dressed with a balsamic vinaigrette. Simple and light.

Original salad based on golden fried cauliflower. Enhanced with corn and cilantro for a sweet and herbaceous touch. Nutty flavor of fried cauliflower.

The classic creamy Lebanese dip made from chickpeas and tahini (sesame paste). Rich in flavor and creamy texture. Best enjoyed with Lebanese bread.

Smoked eggplant caviar mixed with tahini. Silky texture with a characteristic smoky flavor from the grilled eggplant. A very popular cold starter.

Typical fresh cheese made by draining yogurt, seasoned with garlic and mint. Thick and creamy texture, tangy and fresh taste. Perfect for dipping bread.

Dish of flat green beans stewed in an olive oil tomato sauce. Served cold as an appetizer. Tender and flavorful.

Fried zucchini served with a fresh yogurt sauce. Topped with crunchy dried fruits. An interesting mix of temperatures and textures.

Crumbled sheep's cheese, often aged with spices (thyme). Mixed with diced tomatoes and onions. Quite strong and salty taste.

Rolled vine leaves stuffed with a mixture of rice and vegetables. Slowly cooked in lemon and olive oil. Melting and lemony.

Lebanese version of moussaka, served cold. Eggplant and chickpeas stewed in a rich tomato sauce. Flavorful and melting vegan dish.

Comforting dish of lentils and rice cooked together to a purée consistency. Flavored with cumin and topped with crispy fried onions. Rustic and nourishing.

An original variation of eggplant caviar with a crunch from pecans. Pomegranate molasses adds a distinctive sweet and sour note.

Dandelion or spinach shoots sautéed in olive oil with caramelized onions. A simple but flavorful green vegetable dish.

Salted and dried fish roe (bottarga), served in thin slices. Intense and salty marine flavor, softened by olive oil. A delicate dish for connoisseurs.

Spiced dried beef charcuterie, coated in a paste of garlic and spices (fenugreek). Strong, salty, and spicy flavor, cut into very thin slices.

Dip of roasted red peppers and walnuts, seasoned with spices. Gritty texture and complex flavor blending sweet, salty, and spicy. Delicious on bread.

The traditional Lebanese tartare. Very fresh raw lamb meat, pounded with fine bulgur and spices. Served with olive oil and mint. Pastry and melting texture.

Raw lamb meat prepared without bulgur (unlike Kebbé Nayé). Pure meat texture, served with a potent garlic cream.

Lamb tartare seasoned like kafta (with chopped parsley and onions). Served raw. Fresh and aromatic.

Assortment of different raw meat preparations (Lebanese tartares). Allows tasting Kebbeh, Habra, and Kafta Nayé in one dish.

Grilled semi-hard cheese that does not melt when cooked. It turns golden and has a slightly rubbery texture and a salty taste. Served hot.

Hot sandwich of crispy flatbread filled with melting halloumi cheese and tomatoes. Grilled over a wood fire for a smoky flavor.

Stewed brown fava beans cooked for a long time. Simply seasoned with oil, garlic, and lemon. A popular and nourishing dish.

Pita breads stuffed with a thin layer of spiced minced meat, then grilled. The bread becomes crispy and absorbs the meat juices.

Pan-fried poultry livers, tender and rich. The pomegranate molasses sauce adds a distinctive sweet and sour note that balances the richness of the liver.

Small spicy Lebanese sausages, pan-fried and deglazed with lemon. Served hot, often with pine nuts for crunch.

Spicy and garlicky sausages, spicier than makanek. Cooked in a slightly spicy tomato and lemon sauce.

Fried chicken wings then sautéed with garlic, fresh cilantro, and lemon (Provençal style). Very fragrant and meant to be eaten with fingers.

Classic hommos served hot, topped with sautéed lamb cubes and pine nuts. A richer dish that serves as a light meal or a hearty appetizer.

Fried pastry pockets filled with minced meat and pine nuts. Crispy on the outside and flavorful on the inside.

Fried half-moon shaped pastries stuffed with a mixture of cheeses and herbs. Melting and golden.

Triangular pastries stuffed with spinach, tangy with lemon, sumac, or pomegranate molasses. A classic vegetarian option.

Crispy filo pastry cigars stuffed with hot, melting cheese. Light and very crispy.

Fried oval meatballs with a shell made of meat and bulgur. Stuffed with spiced minced meat. Crispy outside, tender inside.

Small open-faced pastry bites topped with a mixture of minced meat, tomatoes, and spices, baked in the oven. Similar to Levantine mini-pizzas.

Fried egg dish accompanied by duck confit preparation. Rich and flavorful, blending bistro style with quality ingredients.

Fried vegetarian balls made from ground chickpeas or fava beans with herbs. Crispy and golden, served hot, often with a tahini sauce.

Fried potato cubes sautéed with garlic, cilantro, and chili. Spicy and flavorful.

Portion of golden and crispy homemade fries.

Steamed white rice, a neutral accompaniment for sauced dishes.

Traditional dish composed of layers of toasted bread, hot chickpeas, and cold garlic yogurt. Garnished with melted butter and dried fruits. Creamy hot-cold mix.

Fatté variation replacing chickpeas with shrimp. Yogurt and crispy bread delicately accompany the seafood.

Rustic sauté of potatoes and lamb meat with onions. Rich and comforting family dish.

Skewers of tender lamb cubes marinated and grilled over a wood fire. The wood-fired cooking imparts a characteristic smoky flavor.

Chicken pieces marinated for a long time in lemon, garlic, and oil, then grilled. Juicy and white.

Skewers of minced meat mixed with parsley and finely chopped onions. Grilled to achieve a caramelized exterior and a tender center.

Assortment of grilled meats: lamb, chicken, kafta, and chop. Ideal for those who want to taste everything.

Grilled lamb chops on the bone. Marinated for tenderness. Flavorful and juicy meat.

Fresh fish of the day, prepared fried or grilled depending on the species (red mullet, sea bream, hake). Served with a typical tahini sauce (tarator) for fish.

Oriental pastry made of thin layers of filo dough, filled with crushed dried fruits and soaked in sweet syrup. Crispy and rich.

Lebanese milk pudding with a silky texture, flavored with orange blossom water. Served cold with pistachios on top. Sweet and floral.

Rolled pastries of soft cheese dough filled with fresh cream (ashta). Drizzled with syrup and sprinkled with pistachios. A refined and fresh dessert.

Shortbread cookies filled with pistachios. Traditionally served with 'natef', a creamy white cream similar to meringue.

Dessert made from grilled semolina dough, mixed with syrup and butter. Topped with a layer of creamy fresh cream.

Semolina cake served hot on melted cheese, drizzled with sweet syrup. A unique mix of stringy and grainy textures, sweet and savory.

Ice cream scoops in classic flavors.

The traditional anise-flavored aperitif from the Levant. Served neat or with water and ice, it turns milky white.

Classic French cocktail made with white wine and cassis cream.

Elegant version of kir made with champagne instead of white wine.

A glass of French sparkling wine, a symbol of celebration.

Clear distilled spirit, served neat or on ice.

American whiskey (Tennessee whiskey), known for its woody and caramelized notes.

Blended Scotch whisky, smooth and rich.

Renowned blended Scotch whisky, with smoky and complex notes.

French triple malt whisky, fine and balanced.

Imported Lebanese blonde lager beer (often Almaza). Light and refreshing, perfect with mezzés.

Belgian abbey beer, rounder and maltier.

Bottle of arak produced by Château Ksara, the oldest winery in Lebanon. Quality anise spirit.

Bottle of Château Kefraya arak. Distilled from grapes and anise, very aromatic.

Irish whiskey and cream liqueur. Smooth and creamy.

Peppermint liqueur, served very cold.

Wine eau-de-vie from the southwest of France, aged in barrels.

Prestigious, rich, and aromatic wine eau-de-vie.

Still natural mineral water.

Large bottle of still natural mineral water.

Naturally sparkling mineral water.

Large bottle of sparkling mineral water.

Freshly squeezed orange juice.

Refreshing lemon drink prepared on-site (lemonade).

Traditional Middle Eastern drink made from date molasses and rose water, served with floating pine nuts. Very sweet and fragrant.

Bottled fruit juices.

Classic cola soda.

Sugar-free cola soda.

Very sparkling French natural mineral water.

French orange soda with pulp.

Sweet iced tea.

A savory drink of yogurt diluted with water. Very refreshing and digestive, it perfectly accompanies grilled meats.

Short or decaffeinated black coffee.

This is not coffee, but a digestive infusion of hot water and orange blossom water, often sweetened.

Finely ground coffee boiled with water (and sometimes cardamom) in a small pot (rakwé). Served strong with grounds at the bottom.

Espresso with frothy hot milk.

Hot tea infused with fresh mint leaves.

Selection of classic teas or herbal infusions.

Glass of house red wine.

Glass of house rosé wine.

Glass of house white wine.

High-end champagne, festive and elegant.

Popular champagne, fresh and fruity.